My Writings

"Lamb for the holidays" Washington Post, Dec 11th, 2005

Bone-chilling nights, icy winds and frigid temperatures. Winter has arrived, and with it the ideal excuse for a hearty meal: A perfectly prepared leg of lamb to reward your palate and warm your soul.

As enticing as it may sound, preparing leg of lamb can seem daunting. But Chef Jonathan Krinn, of the elegant 2941 Restaurant in Fairfax, insists nothing could be easier. "A few simple steps are all you need to prepare lamb that is moist and not chewy," he says.

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